Roast chicken with lemon balm and sage
Lemon balm is a leafy herb that has a hint of mint and lemon. It pairs beautifully with sage and both are perfect for poultry. The butter makes this roast chicken delicious and moist. Absolutely fantastic!
Ingredients
Serves: 6
- 60g lemon balm leaves, divided
- 10g fresh sage leaves, divided
- 55g softened butter
- 1 pinch salt and pepper to taste
- 1.5kg whole chicken
- 1 teaspoon garlic granules
- 2 tablespoons olive oil
Method
Prep:15min ›
Cook:50min ›
Ready in:1hr5min
- Preheat an oven to 200 C / Gas 6.
- Set aside 1/3 of the whole lemon balm leaves and 1/3 of the whole sage leaves. Chop the remaining lemon balm and sage. Place the chopped herbs into a mixing bowl with the melted butter. Season to taste with salt and pepper, and stir until evenly mixed. Loosen the skin of the chicken, and rub the butter mixture underneath the skin, over the breast and legs. Rub the skin of the chicken with garlic granules, salt and pepper. Place the reserved herbs into the cavity of the chicken, and place breast-side-down in a roasting pan.
- Roast in the preheated oven for 30 minutes, then turn chicken breast-side-up, and continue baking until no longer pink at the bone and the juices run clear, about 20 minutes more. Remove the chicken from the oven, cover with a doubled sheet of foil, and allow to rest in a warm area for 10 minutes before slicing.
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Reviews & ratings
Average global rating:
(8)
Reviews in English (7)
basic roasted chicken. I did it on the grill. The recipe caught my eye because I have lemon balm growing in my herb garden and I don't do much with it except to favor tea. Not much lemon flavor came through, although that's probably OK - 13 Jul 2010 (Review from Allrecipes US | Canada)
This is the third time I have made this recipe. Why? Because my husband and children ask for it! It is sooooooo moist!!!! And, so flavorful!!!! - 04 Oct 2010 (Review from Allrecipes US | Canada)
had make this chicken 2 times this week !! is one of the best complements i go! thank you Micheal!! - 06 Feb 2012 (Review from Allrecipes US | Canada)
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